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Posts Tagged ‘roasted’

While I love my organic vegetable box, I am apt to find myself overloaded with root vegetables come winter. And as much as I love eating carrots, beets, carrots, carrots, turnips, carrots, parsnips, and carrots yet again, I find they easily become boring mid-winter. I’m always looking for new ways to make them more exciting.

While planning a dinner for friends (and trying to use up my accumulated root veggies collection…), I remembered a simple, yet delicious dish my aunt and uncle served me most recently at Thanksgiving (thanks Liz&Dan!). They make a fabulous 7-veggie roasted root vegetable mix, combining the earthy combination of onions, celergy root, turnip, sweet potatoes, potatoes, carrots, and parsnips. To dress up the veg, they toss them not only in oil prior to roasting, but also balsamic vinegar, which results in a delightful glaze.

This dish is easy to prepare, but requires some time to peel and chop the root veg. My aunt and uncle usually leave out beets, as the vibrant red stains other vegetables, but beets are one of my favourites, so I tried this recipe with candy cane beets.  It worked out great if you can get your hands on some (no staining!) or golden beets would also be a good work around. I’m also a fan of roasted brussel sprouts, so included them in my mix.  Feel free to use whatever mix of vegetables you love. The leftovers are great reheated or served cold with some leafy greens.

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Balsamic-Glazed Roasted Root Vegetables

(serving size varies depending on the number of veggies you choose to include in the mix!)

Ingredients

Selection of root vegetables, peeled and cut into ~2 cm cubes:

  • Onion
  • Celery root
  • Turnip
  • Sweet Potato
  • Potato
  • Carrots
  • Parsnips
  • Beets (to avoid staining other veg, use candy cane or golden beets)
  • Brussels sprouts

Olive oil

Balsamic vinegar

Salt & pepper to taste

Mix of your favourite herbs, dried or fresh, finely chopped:

  • basil
  • thyme
  • oregano
  • rosemary
  • parsley
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Veggies ready to roast! 

Directions:

Preheat oven to 400 F.

Prepare root veggies by washing, peeling, and then chopping them into ~2 cm (3/4 inch) cubes. If using, clean and trim the Brussels sprouts and leave whole or halve if large.

In a large bowl, toss veggies with oil and vinegar and herbs to taste. Transfer to a large baking dish (e.g. 8×13 Pyrex) and bake for ~75-90 mins, or until vegetables are baked through and sides are browned. Stir roasting veggies every 20-30 minutes to cook evenly.

 

Bon appetit!

 

Catherine

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With the rush of every-day life it can be difficult to think of new recipes, and although the internet can be very helpful, I find sometimes it prevents me from being truly creative with my own cooking. I love the practicality of being able to be creative on the spot with what ever ingredients are available in the refrigerator and on the shelf. Lately, I haven’t had as much time or opportunities for creativity as I’m cooking for myself only most of the time, as one meal will last me days and days. Today, however, I had the chance to try something new, and it was delicious and fun as well!

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Ingredients: 4 servings (as a meal), appetizer for 8+

Carrots

-6 large carrots, cut into thin sticks (quarters or eighths)
-2 Tbsp canola oil
-2 tsp cumin
-2 tsp paprika
-1/2 tsp salt
-1/2 tsp black pepper

Hummus

-1 generous cup dried chickpeas, boiled and soaked overnight; then skins removed (if you’re crazy like me, but I’m sure it’s not necessary – you can also use canned chickpeas I’m sure)
-1 head roasted garlic (400F oven roasted for 40 minutes wrapped in tin foil)
-1/2 tsp salt
-1 tsp cumin
-2 tsp paprika
-1 tsp (or to taste) hot pepper flakes
-juice of 1 lemon
-2 Tbsp warm water
-2 tsp dried parsley flakes
-1 Tbsp tahini
-1-2 Tbsp olive oil

Directions:

To make the carrots, preheat the oven to 400F. Slice the carrots and place in a bowl with all the seasoning and the oil. Toss until evenly covered and then lay out on a baking sheet lined with parchment paper in a single layer, with no carrots touching (it’s the key to perfect roasted veggies!). Bake for 20-25 minutes, until golden-brown. Serve with hummus if you like!

To make the hummus, soak the chickpeas or use canned, and roast the garlic. Then combine chickpeas, garlic, water and tahini in a food processor and process for 2-3 minutes until smooth. Then add remaining ingredients, and process for another 1-2 minutes. Place in serving bowl.

I envision the carrots and hummus would be great as a finger food for a dinner party: just have tooth picks on hand and enjoy!

-Sitelle

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Farmer’s markets are one of my favourite places to visit. I enjoy how markets allow me to meet the people who grow the greens, raise the laying hens that produce eggs, and who produce anything else that catches my eye.

There’s another important reason why I enjoy markets so much: I draw inspiration from everything I see, and I like to challenge myself to cook  vegetables or fruit I am less familiar with. This past weekend I attended the Sweetwater Music Festival in Owen Sound, and since I did not have any concerts to attend in the morning G. and I went to the farmer’s market to explore what local products were available.

At one of the vendors, a basket of tomatillos caught my eye, and I remembered a bunch of cilantro in my refrigerator in Ottawa.

Back home, I drew inspiration from the beautiful sunny weather, despite the cold, whipping up a tangy spicy green salsa for a lunch BBQ at my neighbour’s place. In the end, I was invited to play some board games another time, “as long as [I] make that salsa again!” I’ll leave it to you to try it, and see if it measures up to its reputation as an immediate “invite-granting” commodity!

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Ingredients – An appetizer for 8, as long as there are enough tortilla chips!

-1 lb Tomatillos, peeled and washed

-3 Shallots, peeled and quartered

-2/3 Cup fresh cilantro leaves

-Juice from 1 lime

-4 Dried red chilli peppers (or more or less to taste)

-Tiny pinch salt

-Tortilla chips

Directions

Preheat the broiler while you peel and wash the tomatillos and prepare the shallots. Line a cookie sheet with aluminum foil, and place 2/3 of the tomatillos and two of the shallots on the sheet. Make sure none are touching (they roast better that way). Broil for 7 minutes, then turn the vegetables and broil on the other side for another 6 minutes.

Meanwhile, chop the remaining raw tomatillos and shallot, and place in a food processor (or blender). Wash the cilantro and place in the food processor as well with the hot chillis and juice from half of the lime.

When the veggies are done roasting, place them in the food processor as well, then coarsely blend it all. Add a pinch or two of salt, and some additional lime (to taste).

Place in a bowl and serve with tortilla chips – or alternatively, serve on burgers hot off the grill!

-Sitelle

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